Au Bon Pain, 8900 N. Kendall Dr., inside Baptist Hospital in Miami was closed Oct. 14 after an inspector observed: The business had a cart that was open and operating without a license; no metal stem-type thermometer was provided to measure food temperatures and there was no conspicuously located ambient air temperature thermometer in a holding unit. The certified food manager or person in charge lacked knowledge of food-borne illnesses and symptoms that would prevent an employee from working; no three-compartment sink was provided for ware washing; no chlorine chemical test kit was provided when using sanitizer at the ware washing machine; no hand washing sign was provided at a hand sink used by food employees and no plan review was submitted and approved to the state. Late Friday, DBPR said the cart was licensed and in compliance. The owner declined to comment.

K. Klatchman Seafood Market & Grill, 117 N. State Rd. 7, Plantation was briefly closed Oct. 14 after an inspector observed: Six dead roaches and 19 live roaches on the premises; potentially hazardous fish was thawed at room temperature; food was stored in a prohibited area, in an unlocked freezer in a hallway that leads to a restroom; a utensil was not properly stored with its handle above the top of food in a closed container; an employee prepared food without using a hair restraint; a cutting board was no longer cleanable; thank you bags were used to store chicken in a cooler; a sink pipe was leaking; a hand washing sink was used to store rags and a lid; there were neither paper towels nor a drying device at kitchen and restroom sinks; a covered waste receptacle was not provided in the women’s restroom and food debris was accumulated on the kitchen floor throughout and under equipment.

The establishment reopened Oct. 15. A telephone message seeking comment from the owner was not immediately returned Friday.

Esthers Restaurant, 777 N.W. 103rd St., Miami was briefly closed Oct. 15 after an inspector observed: Raw/undercooked animal food offered and the restaurant did not have a written consumer advisory; ready-to-eat, potentially hazardous food was prepared on site, held more than 24 hours and not properly date-marked; the certified food manager or person in charge lacked knowledge of food-borne illnesses and symptoms that would prevent an employee from working and an employee drink container did not have a lid or straw to prevent hand contact with lip contact area.

Also, an employee engaged in food preparation without wearing a hair restraint; the cutting board was no longer cleanable; a chlorine chemical test kit was not provided when using sanitizer at a three-compartment sink/ware washing machine; a can opener blade had encrusted material; there was an accumulation of a black/green, mold-like substance on/around soda dispensing nozzles; there was a buildup of food debris, dust or dirt on a cooler door; a vacuum breaker was missing at a mop sink faucet; a hand washing sink was not accessible for employees; neither paper towels nor a drying device were provided; there were more than 12 live roaches on shelves that stored cleaned pots, pans and utensils about eight feet from the kitchen; the floor was covered with standing water and grease; lights in the food prep, storage or ware washing areas were missing proper shields and proof of required, state-approved employee training was not provided for any employees.

The restaurant was allowed to reopen Oct. 16 and the owner declined to comment.

Pollo Tropical, 300 N. State Rd. 7, Plantation was briefly closed Oct. 15 after an inspector observed: Four live roaches crawling over a sink near a chicken prep area, 3 roaches were on a shelf near clean dishes and 3 were beneath a sink; ready-to-eat, potentially hazardous salsa and cut vegetables were prepared on site, held more than 24 hours and not properly date-marked; sauce was not covered when stored in a cooler; the certified food manager or person in charge lacked knowledge of food-borne illnesses and symptoms that would prevent an employee from working and an employee washed hands with cold water.

Also, a worker’s beverage container was on a food prep table or near clean equipment/utensils; an employee had an ineffective hair restraint while engaging in food preparation; an ammonium chemical test kit was not provided while using sanitizer at a sink/ware washing machine; take out containers were not stored inverted or protected from contamination; soup cups were stored on the floor in a dry storage area; hot water was not provided or was shut off at an employee sink that was used for other purposes and there were live flies in the kitchen/dry storage areas.

Roach excrement and/or droppings were present on a wall over a sink in the chicken prep area; the rear door could not be sealed properly when the establishment was not in operation; there were dusty ceiling tiles and/or air conditioning vent covers; a certified food manager was unable to answer basic food code questions pertaining to safe operation of the establishment and the certified food manager failed to exhibit active managerial control. The business was allowed to reopen Oct. 16. A manager declined to comment.

G&C Restaurant, 7100 NW 2nd Ave., Miami was briefly closed Oct. 15 after an inspector observed: Raw/undercooked animal food offered and the restaurant lacked a written consumer advisory; ready-to-eat, potentially hazardous food was prepared on site, held more than 24 hours and not date-marked; a metal stem-type thermometer was not provided to measure food temperatures; the certified food manager or person in charge lacked knowledge of food-borne illnesses and symptoms that would prevent an employee from working and an employee began working with food or equipment without washing hands.

Also, a hood was in disrepair; a chlorine chemical test kit was not provided when using sanitizer at a three-compartment sink/ware washing machine; a wet wiping cloth was not stored in sanitizing solution between uses; a hand washing sink was used for other purposes; soap, paper towels, a drying device and employee hand washing sign were not provided; more than 30 dried rodent droppings were found in the kitchen; more than 10 live roaches and roach excrement were on a food prep hutch/table; openings to the outdoors for equipment such as ventilation fans were not screened or otherwise protected when the equipment was not in operation and the license was expired within 30 days after the expiration date.

The business was allowed to reopen Oct. 16. The owner could not be reached for comment Friday.

China City Restaurant, 4793 NW 167th St., Opa Locka was briefly closed Oct. 16 after an inspector observed: Ready-to-eat, potentially hazardous food prepared on site, held more than 24 hours and not properly date-marked; potentially hazardous cold food held at greater than 41 degrees Fahrenheit; there was no conspicuously located, ambient air temperature thermometer in a holding unit; raw animal food stored was over or with ready-to-eat food in a freezer and not all products were commercially packaged; raw chicken was not properly separated from raw pork during preparation; cases/containers/bags of lettuce and raw eggs were stored on a cooler floor and the certified food manager or person in charge lacked knowledge of food-borne illnesses and symptoms that would prevent an employee from working.

Also, an employee prepared food without wearing a hair restraint; an employee had a soiled apron and an employee began working with food or handling equipment without washing hands; a handle-less bowl was used to dispense food; a wet wiping cloth was not stored in sanitizing solution between uses; there was soil residue in food storage containers; a vacuum breaker was missing at a hose bibb; the hand washing sink was used for other purposes and there were no paper towels, soap or a drying device provided.

A bathroom door was not self-closing; there were unnecessary items on the premises; old, unused equipment was stored outside; there were dead roaches on the premises; more than 40 moist rodent droppings were found behind and between equipment at the front counter, more than 10 dry rodent droppings were behind the front counter and more than 20 moist rodent droppings were on top of a kitchen cooler.

A live roach was in a kitchen sink and eight roaches were in boxes beneath kitchen prep tables. A wall was soiled with accumulated food debris; the license was expired within 30 days after the expiration date and required employee training was expired for all workers. The restaurant was allowed to reopen Oct. 17. The owner declined comment.

La Famille Restaurant, 8267 N. Miami Ave., Miami was closed Oct. 16 after an inspector observed: No metal stem-type thermometer was provided to measure food temperatures and there was no conspicuously located, ambient air temperature thermometer in a holding unit; the certified food manager or person in charge lacked knowledge of food-borne illnesses and symptoms that would prevent an employee from working; a chlorine chemical test kit was not provided when using sanitizer at the ware washing machine; a hand washing sign, soap, paper towels and a drying device were not provided at a sink used by food employees; the license had expired within 30 days after expiration date; the inspector was initially refused entrance into the restaurant but was allowed in after 10 minutes; the certified food manager failed to exhibit active managerial control; inadequate lighting was provided over a food working surface where safety was a factor, and the establishment’s lights were turned off at the start of the inspection, the light bill was paid and the lights were turned back on before the inspection ended.

Also, raw/undercooked animal food was offered and the establishment lacked a written consumer advisory; ready-to-eat, potentially hazardous food was prepared on site, held more than 24 hours and not properly date-marked; working containers of food were removed from original containers and not identified by common name; potentially hazardous cold beef was held at greater than 41 degrees Fahrenheit; food was stored on the floor; an employee began working with food or equipment without washing hands; a handle-less bowl was used to dispense food; garbage bags were used in direct contact to store food; cooler gaskets were in poor repair; equipment and utensils were not washed, rinsed and sanitized in the correct order and washing dishes happened outside in the back of the establishment; there were dead roaches in some kitchen areas; more than 100 live roaches were found in the kitchen on walls, floors, food and dishware shelves and inside pots and pans; there was roach excrement/droppings all over the kitchen walls; grease was accumulated beneath cooking equipment; a hand washing sink was used for other purposes; single use plastic tubs and a bag were reused; clean glasses, plates and pans were not stored in a protected manner; the cooler/refrigerator exterior was rusted and cutting boards were stained/soiled. The establishment was allowed to reopen on Oct. 22. The owner could not be reached for comment.

Au Bon Gout Restaurant, 5273 N. Dixie Hwy., Pompano Beach was briefly closed Oct. 17 after an inspector observed: Potentially hazardous cold fish was held at greater than 41 degrees Fahrenheit; cooked veggies were held at improper temperature; potentially hazardous hot meat patties were held at less than 135 degrees Fahrenheit; no metal stem-type thermometer was provided to measure food temperatures; a front counter cooler was unable to maintain potentially hazardous foods at 41 degrees Fahrenheit; a chlorine chemical test kit was not provided while using sanitizer at a ware washing machine; a wet wiping cloth was not stored in sanitizing solution between uses; the microwave interior was soiled with encrusted debris; water was pooling inside a display cooler; cooler shelves were encrusted with food debris; takeout containers were not properly inverted; hot water was not provided at restroom sinks; there were two dead roaches on the premises and 51 live roaches; there were dead ants and six dry lizard droppings in the ladies restroom; a cook line wall was soiled with accumulated food debris, a ceiling tile was water damaged; there was no plan review for renovations submitted with the state and a currently certified food service manager wasn’t on duty with four or more employees engaged in food preparation. The business reopened Oct. 18. When reached by phone Friday, the owner said she was to busy to talk.

The Crime & Safety blog reports on inspections of South Florida dining spots as the state pursues its goal to visit Florida’s 47,800 licensed restaurants.

The state says it's not the number of violations that will cause a restaurant to be temporarily shut down, but rather the nature of what an inspector finds that merits closing a business.

After a restaurant is shuttered, an inspector typically visits again within 24 hours and continues to visit until violations are resolved and the business can reopen. Repeat critical violations can lead to fines in a future administrative complaint levied by the state.

If a bad dining experience makes you feel ill, it’s easy to complain to the Florida Department of Business & Professional Regulation by calling 850-487-1395 or by filing a report online at MyFloridaLicense.com. But beware: that’s not the place for personal vendettas. False reports can lead to misdemeanor charges.